Fire-Roasted Tomato Salsa

Servings: 1   1/2 cups
Recipe from Season 7, Mexico - One Plate at a Time

INGREDIENTS

  • 1 to 2 fresh jalapeno chiles
  • 3 garlic cloves, unpeeled
  • 1 15-ounce can diced tomatoes in juice, preferably fire-roasted
  • 1/4 cup (loosely packed) chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Salt

INSTRUCTIONS

In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.

Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.